Cuban Sandwiches

My obsession with regional sandwiches continues. These required a bit of preparation, but the end result was well worth it.

Phase I: Roasting the Pork

• 3 cloves garlic, mashed
• 1 tsp salt
• 1 cup onion, minced
• 1 cup sour orange juice (2 parts orange, 1 part lime, 1 part lemon juice)
• 1/2 cup olive oil
• 2 pound boneless center-cut pork loin

Mash the garlic and salt together with a fork. Place the mixture in a small bowl. Add oregano, onion, and the sour orange juice and mix thoroughly. Heat oil in a small saucepan, add the mash to the oil, and whisk the mixture together. Remove from heat. Thoroughly pierce the pork roast with a fork. Pour marinade over the pork, cover, and refrigerate for 2 to 3 hours.

Preheat oven to 325 degrees. Remove pork from refrigerator and place it on a rack in a roasting pan. Sprinkle remaining marinade over the pork. Roast until completely cooked and a meat thermometer registers 160 degrees. Baste occasionally with the pan juices. Remove pork from oven and let it rest for at least 20 minutes before thinly slicing the meat.


Phase II: Making the Sandwiches

• French bread (unless you know where to find Cuban bread)
• Butter
• Sliced roast pork
• Swiss cheese
• Dill pickles
• Yellow mustard (optional)

Cut the bread into 6 inch sections. Slice these in half horizontally and spread butter on the inside of both halves. Generously layer the sandwiches with pickles, roasted pork, and cheese.

Preheat a pancake griddle to medium heat (if the griddle is too hot the crust will burn before the cheese melts). Lightly coat the hot griddle with cooking spray and add the first sandwich. Place a heavy iron skillet on top of the sandwich to flatten it. Grill the sandwich for 2 to 3 minutes on each side, until the cheese is melted and the bread is golden. Slice each sandwich in half diagonally. Serve with a side of mustard for dipping.